Bread-Bakers v106.n004.4

I've been making my own pizza for years, but went to a King Arthur 
training class and learned how to make the crust really crunchy. 
First, the dough is made with a poolish. I'm not sure if that makes a 
difference, but it's awesome. Then, and here's the trick, THE DOUGH 
IS ROLLED OUT AND GOES ON THE PIZZA STONE FOR FIVE MINUTES WITH NO 
TOPPINGS.  Then you take it out, put on the toppings, and put it back 
in to finish. The dough is crispy and thin and fabulous!

Barb Ross